Oyster Mushrooms Stir-Fried in Cumin-Chili Sauce
Today we are going to make a dish with cumin and mushrooms. When it comes to cumin, what do you think of? Barbecue? Cumin lamb? Yes, in China, cumin is more often used as a seasoning on barbecue. If you put mushrooms on a barbecue skewer, you will sprinkle them with cumin powder and chili powder. So if we don't do barbecue, but we use a wok in the home kitchen, how can we combine cumin and mushrooms? Do you want to make barbecue-like food in your home kitchen? This low-carbohydrate dish is loaded with potassium and vitamin A and contains calcium and iron also. Come and try it with us.
Equipment
- 1 wok
- 1 mixing bowl for sauce
- 1 kitchen strainer or colander
- 1 large bowl filled with cold water
Ingredients
- 300 g oyster mushrooms rinsed and torn into pieces
- 2 cloves garlic sliced
- 1 scallion cut into sections
- 5 ml cumin powder
- 3 ml Chinese chili powder
- 5 ml light soy sauce
- 2 ml dark soy sauce
- 30 ml water
- 15 ml oil
Instructions
- Prepare the ingredients and clean them.
- Tear the mushrooms into small pieces.
- Slice the garlic cloves and cut the green onions into sections.
- To blanch the mushrooms, first fill a bowl with cold water, then fill the wok halfway with water and bring to a boil. When the water is boiling quickly add the mushrooms. Return the water to a boil and cook for 30 seconds. Pour the contents of the wok through a colander to drain the mushrooms, then plunge the mushrooms into the cold water to stop the cooking. Next, remove the mushrooms from the cold water and place in the colander, gently squeeze out as much water as possible, then set aside.300 g oyster mushrooms
- Prepare the sauce (cumin powder, chili powder, light soy sauce, dark soy sauce, water) and mix well.5 ml cumin powder, 3 ml Chinese chili powder, 5 ml light soy sauce, 2 ml dark soy sauce, 30 ml water
- Add oil to the wok over medium heat. Add the sliced garlic and sauté until fragrant, then add the blanched mushrooms.15 ml oil, 2 cloves garlic
- Sauté the mushrooms until browned.300 g oyster mushrooms
- Add the prepared sauce to the wok. Stir-fry quickly to coat the mushrooms evenly. Finally, add the green onions. Stir-fry for a few seconds to combine.1 scallion
- Transfer to a platter and serve.
Notes
After taking out the mushrooms, we put them in cold water. After cooling, we drain the water from the mushrooms. We need to squeeze the mushrooms as much as possible with our hands to drain the water contained in the mushrooms. This will allow us to fry the mushrooms faster when cooking.
Nutrition
Calories: 138kcalCarbohydrates: 13gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 213mgPotassium: 738mgFiber: 4gSugar: 3gVitamin A: 609IUVitamin C: 2mgCalcium: 43mgIron: 4mg
Tried this recipe?Let us know how it was!